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Prevalence of Salmonella spp. and L. monocytogenes in some ready to eat foods sold retail in Balıkesir

Year 2016, Volume 27, Issue 1, 31 - 36, 20.04.2016

Abstract

In this study, some ready-to-eat foods (meat doner, chicken doner, fermented sausage (sucuk), braised meat, white pickled cheese, hoşmerim, halva, russian salad, vegetable salad) which presented for sale and consumption in the supermarkets and restaurants in Balıkesir, were investigated for Listeria spp., L. monocytogenes, and Salmonella spp. Microbiological analyses of ready to eat samples were used conventional culture method. A total of 235 ready-to-eat food samples, 22 isolates (9.4%) were identified as Listeria spp. and 5 isolates (2.1%) were identified as L. monocytogenes, and 3 isolates (1.3%) were identified as Salmonella spp. L. monocytogenes were detected in white pickled cheese and vegatable salad samples and Salmonella spp. were detected in chicken doner, braised meat and halva samples. As a result, the presence of pathogenic bacteria such as L. monocytogenes and Salmonella spp. in ready-to-eat foods, constitutes a major risk in terms of public health. Especially heat treatment should be adequate in the production step of these types of foods and post-processing contamination should be avoided. On the other hand, GMP, GHP and HACCP regulations should be implemented in production, processing, packaging and storage stage.

References

  • Akkaya L, Alişarlı M (2006). Afyonkarahisar’da tüketime sunulan peynirlerde Listeria monocytogenes ve Salmonella spp. varlığının belirlenmesi. YYÜ Vet Fak Derg, 17(1-2), 87-91. Andersson Y, de Jong B, Hellström L, Stamer U, Wollin R, Giesecke J (2001). Salmonella Typhimurium outbreak in Sweden from contaminated jars of halva. Eurosurveillance Weekly, 5: 010719. Angelidis AS, Chronis EN, Papageorgiou DK, Kazakis II, Arsenoglou KC, Stathopoulos GA (2006). Non-lactic acid, contaminating microbial flora in ready-to-eat foods: A potential food-quality index. Food Microbiol, 23, 95-100. Aydin A, Aksu H, Taskanal N, Gunsen U (2009). Microbiological, physicochemical and toxicological quality of traditional Turkish cheese desserts. J Food Quality, 32, 590-606. Balzaretti CM, Marzano MA (2013). Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants. Food Control, 29, 202-207. Bostan K, Yılmaz F, Muratoğlu K, Aydın A (2011). Pişmiş döner kebaplarda mikrobiyolojik kalite ve mikrobiyel gelişim üzerine bir araştırma. Kafkas Univ Vet Fak Derg, 17, 781-786. Büyükünal SK, Şakar FŞ, Turhan İ, Erginbaş Ç, Sandıkçı Altunatmaz S, Aksu F et al. (2016). Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma). Kafkas Univ Vet Fak Derg, 22(2), 233-236. Campos J, Mourao J, Pestana N, Peixe L, Novais C, Antunes P (2013). Microbiological quality of ready-to-eat salads: an underestimated vehicle of bacteria and clinically relevant antibiotic resistance genes. Int J Food Microbiol, 166 (3), 464–470. Cardinale E, Perrier Gros-Claude JD, Tall F, Guèye EF, Salvat G (2005). Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal. Int J Food Microbiol, 103: 157-165. Carrasco E, Valero A, Pérez-Rodríguez F, García-Gimeno RM, Zurera G (2007). Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example. Int J Food Microbiol, 114, 221–226. Centers for Disease Control and Prevention (2014). Braenderup infections linked to nut butter: Clinical Features/Signs and Symptoms. Atlanta, Georgia: U.S. Department of Health and Human Services.http://www.cdc.gov/salmonella/braenderup-08-14/signs-symptoms.html. Erişim Tarihi: 22 Aralık 2015. Chan YC, Wiedmann M (2008). Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures. Crit Rev Food Sci, 49, 237-253. Christison CA, Lindsay D, Von Holy A (2009). Microbiological survey of ready-to-eat foods and associatedpreparation surfaces in retail delicatessens, Johannesburg, South Africa. Food Control, 19, 727–733. Cokal Y, Dagdelen A, Cenet O, Gunsen U (2012). Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert. Food Control, 26(2), 337-340. Cordano AM, Jacquet C (2009). Listeria monocytogenes isolated from vegetable salads sold at supermarkets in Santiago, Chile: Prevalence and strain characterization. Int J Food Microbiol, 132, 176-179. Durlu-Ozkaya F, Levent B, Esen B (2004). Microbiological investigation of retail helva produced in Turkey, S-F02. 5th World Congress, Foodborne Infections and Intoxications, Berlin, 737-740. (7-11 June 2004). European Food Safety Authority (2015). Explains zoonotic diseases: Salmonella. http://www.efsa.europa.eu/2014, Erişim Tarihi: 15 Kasım 2015. Farber JM, Harwig J (1996). The Canadian position on Listeria monocytogenes in ready-to-eat foods. Food Control, 7, 253-258. Food Drug Administration (2013). Foodborne Pathogenic Microorganisms and Natural Toxins. www. fda. gov.tr. Bad Bug Book, Erişim Tarihi: 22 Ağustos 2013. Goburn B, Grassl GA, Finlay BB (2007). Salmonella, the host and disease: A brief review. Immunol Cell Biol, 85, 112-118, Guibourdenche M, Roggentin P, Mikoletit M, Fields PI, Bockemuhl J, Grimont PAD, et al. (2010). Supplement 2003-2007 to the whiteKauffmann-Le minor scheme. Res Microbiol, 161, 26-29. Gülmez M, Sezer Ç, Duman B, Vatansever L. Oral N. Baz E (2005). Lokantalarda tüketime sunulan bazı gıdaların ve içme sularının mikrobiyolojik kaliteleri. Kafkas Üniv Vet Fak Derg, 11(1), 5-10. Hampikyan H, Ulusoy B, Bingöl EB, Çolak H, Akhan M (2008). İstanbul’da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyol Cem Derg, 38 (2), 87-94. Holah JT, Bird J, Hall KE (2004). The microbial ecology of high-risk, chilled food factories; evidence for persistent Listeria spp. and Escherichia coli strains. J Appl Microbiol, 97, 68-77. Ieren II, Bello M, Kwaga JKP (2013). Occurrence and antibiotic resistance profile of Listeria monocytogenes in salad vegetables and vegetable salads sold in Zaria, Nigeria. Afr J Food Sci, 7(9), 334-338.
  • ISO 11290-1 (1996). Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Listeria monocytogenes-Part 1: Detection method. International Standardization Organization, Geneva, Switzerland. ISO 6579 (2002). Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. International Standardization Organization, Geneva, Switzerland. Ivanek R, Gröhn Yt, Tauer Lw, Wiedmann M (2005). The cost and benefit of Listeria monocytogenes food safety measures, Crit Rev Food Sci, 44(7-8), 513-523 Jamali H, Chai LC, Thong KL (2013). Detection and isolation of Listeria spp. and Listeria monocytogenes in ready-to-eat foods with various selective culture media. Food Control, 32, 19–24. Kasalica A, Vuković V, Vranješ A, Memiši N (2011). Listeria monocytogenes in milk and dairy products. Biotech Anim Husbandry, 27(3), 1067-1082. Kotzekidou P (2013). Survey of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157: H7 in raw ingredients and ready-to-eat products by commercial real-time PCR kits. Food Microbiol, 35(2), 86–91. Kök F, Özbey G, Muz A (2007). Aydın ilinde satışa sunulan fermente sucukların mikrobiyolojik kalitelerinin incelenmesi. FÜ Sağ Bil Vet Derg, 21(6), 249-252. Küpeli Gençer V, Kaya M (2004). Yaprak dönerin mikrobiyolojik kalitesi ve kimyasal bileşimi. Turk J Vet Anim Sci, 28, 1097-1103. Lambertz ST, Nilsson C, Brådenmark A, Sylvén S, Johansson A, Jansson LM, Lindblad M (2012). Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010. Int J Food Microbiol, 160, 24–31, Little CL, Taylor FC, Sagoo SK, Gillespie IA, Grant K and McLauchlin J (2007). Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK. Food Microbiol, 24,711-717. Manfreda G, Cesare De A, Stella S, Cozzı M, Cantoni C (2005). Occurrence and ribotypes of Listeria monocytogenes in Gorgonzola cheeses. Int J Food Microbiol, 102, 287-293. Ng, YF, Wong SL, Cheng HL, Yu PHF, Chan SW (2013). The microbiological quality of ready-to-eat food in Siu Mei and Lo Mei shops in Hong Kong. Food Control, 34(2), 547-553. Osaili TM, Alaboudi AR, Ehab A, Nesiar EA (2011). Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan. Food Control, 22, 586-590. Öğüt S, Polat M (2009). Bazı beş yıldızlı otellerde hazırlanan gıdaların mikrobiyolojik açıdan değerlendirilmesi. SDÜ Yaşam Dergisi, 1(2),12-16. Öksüztepe G, Güran HŞ, İncili GK, Gül SB (2011). Elazığ’da tüketime sunulan fermente sucukların mikrobiyolojik ve kimyasal kalitesi. FÜ Sağ Bil Vet Derg, 25(3),107-114. Pesavento G, Ducci B, Nieri D, Comodo N, Lo Nostro A (2010). Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods. Food Control, 21, 708–713. Pintado CMBS, Oliveira A, Pampulha ME, Ferreira MASS (2005). Prevalence and characterization of Listeria monocytogenes isolated from soft cheese. Food Microbiol, 22, 79–85. Ponniah J, Robin T, Paie MS, Radu S, Ghazali FM., Kqueen CY, et al. (2010). Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia. Food Control, 21, 774-778. Rocourt J, Cossart P (1997). Listeria monocytogenes. In: Doyle, M.P., Buechat, L.R., Montville, T.J. (Eds.), Food Microbiology-Fundamentals and Frontiers. American Society for Microbiology (ASM) press, Washington DC, 337–352. Rodulf M, Scherer S (2001). High incidence of Listeria monocytogenes in European red smear cheese. Int J Food Microbiol, 63, 91–98. Sancak YC, İşleyici Ö, Sağun E (2007). Van’da tüketime sunulan bazı et ürünlerinde Listeria monocytogenes varlığı. YYÜ Vet Fak Derg, 18(1), 93-99. Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Jones JL, Griffin PM (2011). Foodborne illness acquired in the United States--major pathogens. Emerg Infect Dis, 17(1), 7-15. Teplitski M, Wrigh AC, Lorca G (2009). Biological approaches for controlling shellfish-associated pathogens. Curr Opin Biotechnol, 20, 185–190. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği (2011). Resmi Gazete Sayısı: 28157 Resmi Gazete Tarihi: 29.12.2011. Wadud S, Leon-Velarde Cg, Larson N, Odumeru JA (2010). Evaluation of immunomagnetic separation in combination with ALOA Listeria chromogenic agar for the isolation and identification of Listeria monocytogenes in ready-to-eat foods. J Microbiol Methods, 81, 153–159. Yalçın H, Can ÖP (2013). Tüketime hazır bazı et yemeklerinin mikrobiyolojik kaliteleri. Erciyes Üniv Vet Fak Derg, 10(1), 1-6. Yang X, Huang J, Wu O, Zhang J, Liu S, Guo W, Cai S, Yu S (2016). Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China. Food Control, 60, 50–56. Yüksek N, Evrensel SS, Temelli S, Anar Ş, Şen MKC (2009). Microbiological evaluation on the ready-to-eat red meat and chicken doner kebabs from a local catering company in Bursa. J Biol Environ Sci, 3, 7-10.

Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı

Year 2016, Volume 27, Issue 1, 31 - 36, 20.04.2016

Abstract

Bu çalışmada, Balıkesir’de marketlerde ve restoranlarda satışa ve tüketime sunulan bazı tüketime hazır gıdalar (et döner, tavuk döner, fermente sucuk, kavurma, beyaz peynir, höşmerim, helva, rus salatası, sebze salatası) Listeria spp., L. monocytogenes ve Salmonella spp. yönünden araştırıldı. Tüketime hazır gıda örneklerinin mikrobiyolojik analizlerinde klasik kültür tekniği kullanıldı. Toplam 235 tüketime hazır gıda örneğinin 22’sinde (%9.4) Listeria spp. ve 5’inde (%2.1) L. monocytogenes ve 3’ünde (%1.3) Salmonella spp. saptandı. Beyaz peynir ve sebze salatası örneklerinde L. monocytogenes ve tavuk döner, kavurma ve helva örneklerinde Salmonella spp. tespit edildi. Sonuç olarak tüketime hazır gıdalarda L. monocytogenes ve Salmonella spp. gibi patojen bakterilerin bulunması halk sağlığı açısından büyük risk oluşturmaktadır. Özellikle bu tip gıdaların üretim basamaklarında uygulanan ısıl işlem yeterli olmalı ve proses sonrası kontaminasyondan kaçınılmalıdır. Diğer yandan üretim, işleme, ambalajlama ve depolama aşamalarında GMP, GHP ve HACCP kurallarına uyulmalıdır.

References

  • Akkaya L, Alişarlı M (2006). Afyonkarahisar’da tüketime sunulan peynirlerde Listeria monocytogenes ve Salmonella spp. varlığının belirlenmesi. YYÜ Vet Fak Derg, 17(1-2), 87-91. Andersson Y, de Jong B, Hellström L, Stamer U, Wollin R, Giesecke J (2001). Salmonella Typhimurium outbreak in Sweden from contaminated jars of halva. Eurosurveillance Weekly, 5: 010719. Angelidis AS, Chronis EN, Papageorgiou DK, Kazakis II, Arsenoglou KC, Stathopoulos GA (2006). Non-lactic acid, contaminating microbial flora in ready-to-eat foods: A potential food-quality index. Food Microbiol, 23, 95-100. Aydin A, Aksu H, Taskanal N, Gunsen U (2009). Microbiological, physicochemical and toxicological quality of traditional Turkish cheese desserts. J Food Quality, 32, 590-606. Balzaretti CM, Marzano MA (2013). Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants. Food Control, 29, 202-207. Bostan K, Yılmaz F, Muratoğlu K, Aydın A (2011). Pişmiş döner kebaplarda mikrobiyolojik kalite ve mikrobiyel gelişim üzerine bir araştırma. Kafkas Univ Vet Fak Derg, 17, 781-786. Büyükünal SK, Şakar FŞ, Turhan İ, Erginbaş Ç, Sandıkçı Altunatmaz S, Aksu F et al. (2016). Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma). Kafkas Univ Vet Fak Derg, 22(2), 233-236. Campos J, Mourao J, Pestana N, Peixe L, Novais C, Antunes P (2013). Microbiological quality of ready-to-eat salads: an underestimated vehicle of bacteria and clinically relevant antibiotic resistance genes. Int J Food Microbiol, 166 (3), 464–470. Cardinale E, Perrier Gros-Claude JD, Tall F, Guèye EF, Salvat G (2005). Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal. Int J Food Microbiol, 103: 157-165. Carrasco E, Valero A, Pérez-Rodríguez F, García-Gimeno RM, Zurera G (2007). Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example. Int J Food Microbiol, 114, 221–226. Centers for Disease Control and Prevention (2014). Braenderup infections linked to nut butter: Clinical Features/Signs and Symptoms. Atlanta, Georgia: U.S. Department of Health and Human Services.http://www.cdc.gov/salmonella/braenderup-08-14/signs-symptoms.html. Erişim Tarihi: 22 Aralık 2015. Chan YC, Wiedmann M (2008). Physiology and genetics of Listeria monocytogenes survival and growth at cold temperatures. Crit Rev Food Sci, 49, 237-253. Christison CA, Lindsay D, Von Holy A (2009). Microbiological survey of ready-to-eat foods and associatedpreparation surfaces in retail delicatessens, Johannesburg, South Africa. Food Control, 19, 727–733. Cokal Y, Dagdelen A, Cenet O, Gunsen U (2012). Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert. Food Control, 26(2), 337-340. Cordano AM, Jacquet C (2009). Listeria monocytogenes isolated from vegetable salads sold at supermarkets in Santiago, Chile: Prevalence and strain characterization. Int J Food Microbiol, 132, 176-179. Durlu-Ozkaya F, Levent B, Esen B (2004). Microbiological investigation of retail helva produced in Turkey, S-F02. 5th World Congress, Foodborne Infections and Intoxications, Berlin, 737-740. (7-11 June 2004). European Food Safety Authority (2015). Explains zoonotic diseases: Salmonella. http://www.efsa.europa.eu/2014, Erişim Tarihi: 15 Kasım 2015. Farber JM, Harwig J (1996). The Canadian position on Listeria monocytogenes in ready-to-eat foods. Food Control, 7, 253-258. Food Drug Administration (2013). Foodborne Pathogenic Microorganisms and Natural Toxins. www. fda. gov.tr. Bad Bug Book, Erişim Tarihi: 22 Ağustos 2013. Goburn B, Grassl GA, Finlay BB (2007). Salmonella, the host and disease: A brief review. Immunol Cell Biol, 85, 112-118, Guibourdenche M, Roggentin P, Mikoletit M, Fields PI, Bockemuhl J, Grimont PAD, et al. (2010). Supplement 2003-2007 to the whiteKauffmann-Le minor scheme. Res Microbiol, 161, 26-29. Gülmez M, Sezer Ç, Duman B, Vatansever L. Oral N. Baz E (2005). Lokantalarda tüketime sunulan bazı gıdaların ve içme sularının mikrobiyolojik kaliteleri. Kafkas Üniv Vet Fak Derg, 11(1), 5-10. Hampikyan H, Ulusoy B, Bingöl EB, Çolak H, Akhan M (2008). İstanbul’da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyol Cem Derg, 38 (2), 87-94. Holah JT, Bird J, Hall KE (2004). The microbial ecology of high-risk, chilled food factories; evidence for persistent Listeria spp. and Escherichia coli strains. J Appl Microbiol, 97, 68-77. Ieren II, Bello M, Kwaga JKP (2013). Occurrence and antibiotic resistance profile of Listeria monocytogenes in salad vegetables and vegetable salads sold in Zaria, Nigeria. Afr J Food Sci, 7(9), 334-338.
  • ISO 11290-1 (1996). Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Listeria monocytogenes-Part 1: Detection method. International Standardization Organization, Geneva, Switzerland. ISO 6579 (2002). Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. International Standardization Organization, Geneva, Switzerland. Ivanek R, Gröhn Yt, Tauer Lw, Wiedmann M (2005). The cost and benefit of Listeria monocytogenes food safety measures, Crit Rev Food Sci, 44(7-8), 513-523 Jamali H, Chai LC, Thong KL (2013). Detection and isolation of Listeria spp. and Listeria monocytogenes in ready-to-eat foods with various selective culture media. Food Control, 32, 19–24. Kasalica A, Vuković V, Vranješ A, Memiši N (2011). Listeria monocytogenes in milk and dairy products. Biotech Anim Husbandry, 27(3), 1067-1082. Kotzekidou P (2013). Survey of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157: H7 in raw ingredients and ready-to-eat products by commercial real-time PCR kits. Food Microbiol, 35(2), 86–91. Kök F, Özbey G, Muz A (2007). Aydın ilinde satışa sunulan fermente sucukların mikrobiyolojik kalitelerinin incelenmesi. FÜ Sağ Bil Vet Derg, 21(6), 249-252. Küpeli Gençer V, Kaya M (2004). Yaprak dönerin mikrobiyolojik kalitesi ve kimyasal bileşimi. Turk J Vet Anim Sci, 28, 1097-1103. Lambertz ST, Nilsson C, Brådenmark A, Sylvén S, Johansson A, Jansson LM, Lindblad M (2012). Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010. Int J Food Microbiol, 160, 24–31, Little CL, Taylor FC, Sagoo SK, Gillespie IA, Grant K and McLauchlin J (2007). Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK. Food Microbiol, 24,711-717. Manfreda G, Cesare De A, Stella S, Cozzı M, Cantoni C (2005). Occurrence and ribotypes of Listeria monocytogenes in Gorgonzola cheeses. Int J Food Microbiol, 102, 287-293. Ng, YF, Wong SL, Cheng HL, Yu PHF, Chan SW (2013). The microbiological quality of ready-to-eat food in Siu Mei and Lo Mei shops in Hong Kong. Food Control, 34(2), 547-553. Osaili TM, Alaboudi AR, Ehab A, Nesiar EA (2011). Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan. Food Control, 22, 586-590. Öğüt S, Polat M (2009). Bazı beş yıldızlı otellerde hazırlanan gıdaların mikrobiyolojik açıdan değerlendirilmesi. SDÜ Yaşam Dergisi, 1(2),12-16. Öksüztepe G, Güran HŞ, İncili GK, Gül SB (2011). Elazığ’da tüketime sunulan fermente sucukların mikrobiyolojik ve kimyasal kalitesi. FÜ Sağ Bil Vet Derg, 25(3),107-114. Pesavento G, Ducci B, Nieri D, Comodo N, Lo Nostro A (2010). Prevalence and antibiotic susceptibility of Listeria spp. isolated from raw meat and retail foods. Food Control, 21, 708–713. Pintado CMBS, Oliveira A, Pampulha ME, Ferreira MASS (2005). Prevalence and characterization of Listeria monocytogenes isolated from soft cheese. Food Microbiol, 22, 79–85. Ponniah J, Robin T, Paie MS, Radu S, Ghazali FM., Kqueen CY, et al. (2010). Listeria monocytogenes in raw salad vegetables sold at retail level in Malaysia. Food Control, 21, 774-778. Rocourt J, Cossart P (1997). Listeria monocytogenes. In: Doyle, M.P., Buechat, L.R., Montville, T.J. (Eds.), Food Microbiology-Fundamentals and Frontiers. American Society for Microbiology (ASM) press, Washington DC, 337–352. Rodulf M, Scherer S (2001). High incidence of Listeria monocytogenes in European red smear cheese. Int J Food Microbiol, 63, 91–98. Sancak YC, İşleyici Ö, Sağun E (2007). Van’da tüketime sunulan bazı et ürünlerinde Listeria monocytogenes varlığı. YYÜ Vet Fak Derg, 18(1), 93-99. Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Jones JL, Griffin PM (2011). Foodborne illness acquired in the United States--major pathogens. Emerg Infect Dis, 17(1), 7-15. Teplitski M, Wrigh AC, Lorca G (2009). Biological approaches for controlling shellfish-associated pathogens. Curr Opin Biotechnol, 20, 185–190. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği (2011). Resmi Gazete Sayısı: 28157 Resmi Gazete Tarihi: 29.12.2011. Wadud S, Leon-Velarde Cg, Larson N, Odumeru JA (2010). Evaluation of immunomagnetic separation in combination with ALOA Listeria chromogenic agar for the isolation and identification of Listeria monocytogenes in ready-to-eat foods. J Microbiol Methods, 81, 153–159. Yalçın H, Can ÖP (2013). Tüketime hazır bazı et yemeklerinin mikrobiyolojik kaliteleri. Erciyes Üniv Vet Fak Derg, 10(1), 1-6. Yang X, Huang J, Wu O, Zhang J, Liu S, Guo W, Cai S, Yu S (2016). Prevalence, antimicrobial resistance and genetic diversity of Salmonella isolated from retail ready-to-eat foods in China. Food Control, 60, 50–56. Yüksek N, Evrensel SS, Temelli S, Anar Ş, Şen MKC (2009). Microbiological evaluation on the ready-to-eat red meat and chicken doner kebabs from a local catering company in Bursa. J Biol Environ Sci, 3, 7-10.

Details

Primary Language Turkish
Journal Section Articles
Authors

Mukadderat GÖKMEN> (Primary Author)
BALIKESİR ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ
0000-0002-9371-8956


Levent AKKAYA This is me
BALIKESİR ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ


Recep KARA>
AFYON KOCATEPE ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ
0000-0002-9257-7506


Adem ÖNEN This is me
BALIKESİR ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ

Publication Date April 20, 2016
Application Date January 10, 2016
Acceptance Date March 14, 2016
Published in Issue Year 2016, Volume 27, Issue 1

Cite

Bibtex @research article { vanvetj435849, journal = {Van Veterinary Journal}, issn = {2149-3359}, eissn = {2149-8644}, address = {YYÜ Veteriner Fakültesi Dergi Editörlüğü Kampüs Van Turkey}, publisher = {Van Yuzuncu Yıl University}, year = {2016}, volume = {27}, number = {1}, pages = {31 - 36}, title = {Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı}, key = {cite}, author = {Gökmen, Mukadderat and Akkaya, Levent and Kara, Recep and Önen, Adem} }
APA Gökmen, M. , Akkaya, L. , Kara, R. & Önen, A. (2016). Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı . Van Veterinary Journal , 27 (1) , 31-36 . Retrieved from https://dergipark.org.tr/en/pub/vanvetj/issue/37751/435849
MLA Gökmen, M. , Akkaya, L. , Kara, R. , Önen, A. "Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı" . Van Veterinary Journal 27 (2016 ): 31-36 <https://dergipark.org.tr/en/pub/vanvetj/issue/37751/435849>
Chicago Gökmen, M. , Akkaya, L. , Kara, R. , Önen, A. "Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı". Van Veterinary Journal 27 (2016 ): 31-36
RIS TY - JOUR T1 - Prevalence of Salmonella spp. and L. monocytogenes in some ready to eat foods sold retail in Balıkesir AU - MukadderatGökmen, LeventAkkaya, RecepKara, AdemÖnen Y1 - 2016 PY - 2016 N1 - DO - T2 - Van Veterinary Journal JF - Journal JO - JOR SP - 31 EP - 36 VL - 27 IS - 1 SN - 2149-3359-2149-8644 M3 - UR - Y2 - 2016 ER -
EndNote %0 Van Veterinary Journal Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı %A Mukadderat Gökmen , Levent Akkaya , Recep Kara , Adem Önen %T Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı %D 2016 %J Van Veterinary Journal %P 2149-3359-2149-8644 %V 27 %N 1 %R %U
ISNAD Gökmen, Mukadderat , Akkaya, Levent , Kara, Recep , Önen, Adem . "Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı". Van Veterinary Journal 27 / 1 (April 2016): 31-36 .
AMA Gökmen M. , Akkaya L. , Kara R. , Önen A. Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı. Van Vet J. 2016; 27(1): 31-36.
Vancouver Gökmen M. , Akkaya L. , Kara R. , Önen A. Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı. Van Veterinary Journal. 2016; 27(1): 31-36.
IEEE M. Gökmen , L. Akkaya , R. Kara and A. Önen , "Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı", Van Veterinary Journal, vol. 27, no. 1, pp. 31-36, Apr. 2016

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